The New Nourishing
Beefy Vegan Beet Burger
When it comes to vegan burgers, the beefier the better—and this plant-based recipe is among the best.
May 27, 2024
Summer grilling calls for hearty burgers that can stand up on the grill. This plant-forward take, made with black beans and beets, grills up nicely and is best served with thick slices of tomato and avocado.
What you need:
3 tablespoons olive oil, divided
1 small red onion, finely diced
2 garlic cloves, finely chopped
2 tablespoons flax seeds
½ cup rolled oats
2 (14-ounce) cans black beans, drained and rinsed
2 medium beets, grated
2 tablespoons tomato purée
1½ teaspoons smoked paprika
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
What you do:
- Into a skillet over medium heat, warm 1 tablespoon oil. Add onion and cook, stirring for approximately 5 minutes until softened. Add garlic and cook for 1 minute more. Remove from heat and set aside.
- Into a large bowl, combine flax seeds with 6 tablespoons water and let stand for 10 minutes.
- Into a food processor, process oats until finely chopped and flour-like in texture. Add black beans and pulse until finely chopped and combined with the oats, being careful not to purée beans.
- To the flax seed mixture, add black bean-oat mixture, grated beets, cooked onions and garlic, tomato purée, smoked paprika, and oregano. Season with salt and pepper, and mix with a rubber spatula until well combined. Using damp hands, form mixture into 8 patties approximately 1-inch thick and 3 to 4 inches wide.
- Into a large skillet over medium-high heat, warm remaining 2 tablespoons oil. Add two patties and cook each side 3 to 4 minutes, until browned and firm. Reduce heat to medium if patties get too charred. Remove from skillet and repeat with the remaining burgers. Serve warm on buns with chosen toppings.
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